Going green

All About Food | August 24th, 2016

Joey Haynes is the man behind the Green House Cafe, the newest restaurant on Broadway and North Dakota’s first vegan restaurant. Haynes spoke to the HPR not only about the Cafe but the motivation behind it, and a few misconceptions we may have in regard to vegan cuisine.

High Plains Reader: Can you tell us how Green House Café came to be--how long has it been in the works?

Joey Haynes: My wife and I have been planning on opening a small restaurant for quite some time now. This opportunity, specifically, came along earlier this year.

HPR: How long have you been a vegan and what triggered your dietary change--what was the hardest time in adjusting to your diet?

JH: I've been vegan for a few years, and vegetarian for longer. I made the change for a variety of reasons, my health down the road being a big part. I don't necessarily know that being vegan will make me live longer, but I believe my quality of life will be better, for longer. Also, factory farming, animal cruelty, and the sustainability of our planet and its inhabitants, all played major roles. The hardest part at the beginning was eating out. Which is what Green House Cafe is here to change.

HPR: Can you describe your most popular menu item?

JH: The zucchini parmesan and sweet potato plantains croquettes will definitely be some favorites for our customers. Our Saturday brunch menu will also have a lot of fans. With chicken and waffles and biscuits and gravy being featured on that menu.

HPR: How popular are your dishes with non vegans?

JH: Vegan or not, everyone loves great food, and that's what we're making here. No matter your eating habits, you'll find something you love here.

HPR: Can you tell us a bit about your culinary background? Where else may Fargo foodies have come across your cuisine?

JH: Most recently, I helped open the Blvd, and worked at Rustica before that. For two years I worked at the Vinyl Taco. There, I was the Assistant GM, and was also in charge of the kitchen and developing the menu items. I began by baking at Hornbachers in Northport.

HPR: Were you a vegan before or after you pursued a career in the culinary arts?

JH: I changed to a vegan diet after my time at Hornbachers. Baker's hours and diet had taken a toll on my health and I knew it was time to make a change.

HPR: How does it feel to be the first Vegan restaurant in ND--what kind of a response have you received since you announced your restaurant concept?

JH: It's a very exciting time for us. But I think it's also a very exciting time for the community. We have gotten so much support and it's been incredible. From the vegan community, and non-vegan locals alike.

HPR: What might diners find most surprising about vegan cuisine--what do you feel is a common misconception about vegan food?

JH:I think that a lot of people will be surprised that not everything falls under the "health food" category. We will have a lot of healthy options, gluten-free options, etc., but that is not what vegan cuisine is centered around. The flavors will be familiar to everyone and customers won't miss meat in our dishes.

YOU SHOULD KNOW

Green House Cafe opening day

Friday, August 26, 11am

68 Broadway Suite 101, Fargo

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